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Caprese gnocchi salad recipe

Caprese gnocchi salad recipe

53 ratings

Ready in just 15 minutes, this colourful Caprese gnocchi salad recipe is the perfect summer lunch or quick dinner idea. Frying the gnocchi gives it a crunchy golden crust, perfect with the juicy tomatoes and creamy mozzarella. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 392 calories / serving
  • Vegetarian


  • 500g pack gnocchi
  • 2 tbsp olive oil, plus extra to drizzle
  • 2 x 250g packs cherry tomatoes, halved
  • 20g fresh basil, leaved picked and torn
  • 210g pack mozzarella, drained and torn into pieces
  • 90g bag salad leaves

Each serving contains

  • Energy

  • Fat

    19g 26%
  • Saturates

    8g 38%
  • Sugars

    6g 7%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 41.8g Protein 13.9g Fibre 3.9g


  1. Simmer the gnocchi in a large pan of salted water for 1 min, then drain well. Heat the oil in a large frying pan over a medium high heat. Add the drained gnocchi and fry for 6-8 mins, stirring regularly, until crisp and golden. Tip the gnocchi into a large bowl.
  2. Toss in the tomatoes, basil, and some seasoning. Tip the salad leaves onto a large platter, top with the gnocchi and tomato mix, then add the torn mozzarella and serve with a drizzle of olive oil over the salad. 

See more Pasta salad recipes

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